Grilled Corn with Herb Butter: History and Origin
Grilled corn is a traditional preparation with deep roots in the gastronomic culture of Latin America, particularly in Mexico, where corn is an emblematic ingredient. This dish has its origins in ancient indigenous civilizations that already cultivated corn and took advantage of its sweet flavor and texture by roasting it directly over a fire or embers.
In different Latin American countries, grilled corn goes by various names. In Mexico, it is commonly known as "elote asado," in Venezuela and Colombia it is called "mazorca asada," while in Argentina and Chile it is usual to refer to it simply as "choclo a la parrilla." Despite the differences in names, the base of the dish remains the same: fresh grilled corn, often accompanied by butter or seasonings that enhance its flavor.
This food is popular at fairs, markets, and family gatherings, where it is enjoyed both on its own and with different accompaniments, with herb butter being an increasingly appreciated option for adding a fresh and aromatic flavor.
How to Prepare Grilled Corn with Herb Butter
Ingredients: Corn on the cob, Butter, Parsley, Lemon Juice, Green Onions, Nutmeg, Salt and Pepper, Tabasco Sauce, Worcestershire Sauce.
Step 1: Cover and refrigerate the butter prepared with the herbs and seasonings for at least 1 hour so the flavors integrate well.
Step 2: Spread each corn cob with 1 tablespoon of herb butter, making sure to cover all the kernels well.
Step 3: Wrap each cob in aluminum foil to preserve the juices during cooking.
Step 4: Grill the corn on the barbecue or broil 4 inches from the heat for 30 minutes or until the kernels are tender and have acquired a light golden color.
Step 5: Unwrap, remove the leaves, and spread with the remaining butter to enhance its flavor just before serving.
